They say time flies when you’re having fun and it has certainly flown. I can’t believe it has been a week since I was featured in The Advocate.

I was honored to have been chosen for a very creative feature by Minh Kiet (make sure to follow him on Instagram @MinhKiet for drool-worthy food pictures) and Matthew Sigur called “Let’s Dish”. It’s a brief insight into not only the kitchens of local chefs but also into their lives–a behind the scenes look. A short bio is accompanied by step-by-step cooking photos of a favorite recipe. Minh Kiet, or as he says, “call me Kit”, arrived at my house on a Saturday afternoon. Kit is not only an amazing photographer and writer but also a delightful person who charms you with his wit. The hour spent in my kitchen with him felt like seconds. At first, it was a bit nerve-wracking having the camera click, click, click, but after a minute I was completely relaxed. Kit seemed to make the camera disappear. He was at one with his  camera and I was completely at ease doing what I love to do, creating an exciting meal from leftovers. just like iI do everyday in my kitchen.

In case you missed it, you can read the whole article HERE

Since the release of the article I have received such positive and affirming comments, as well as a few catering gigs, but most of all I have been asked for the whole recipe.

In August of last year, I posted the original recipe for Coconut Curry Red Beans

For the feature, Kit asked me to have one of my favorite quick recipes ready to show off. I love red beans, so premiering this recipe gave me a good excuse to make a batch. But, as much as I love red beans, my hubby loves Coconut Curry Red Beans. So, I chose to “show” off curry red beans over cashew rice cakes. The cashew rice cakes were inspired by the fact that I love cashews in curries and also from my Almond Crusted Shrimp Cakes.

Coconut Curry Red Beans over Cashew Rice Cakes
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Coconut Curry Red Beans over Cashew Rice Cakes


  • 1 sweet potato, cubed
  • 1 link andouille or smoked sausage, chopped
  • 1 onion, chopped
  • 1 cup leftover red beans or 1 16 oz can creamy style red kidney beans
  • 1/2 cup coconut milk
  • 1 anaheim chili, seeded, chopped or 1 4 oz can diced green chiles
  • 1/2 tsp cumin seed
  • 1 -1 1/2 TBSP curry powder (depending on taste)
  • 1/2 tsp red pepper
  • 1 tsp olive oil
  • 1 cup leftover rice, preferably Jasmine
  • 1/2 cup raw cashews, ground
  • 1/2 tsp Garam Masala
  • 1 egg, beaten
  • Coconut Flakes and/or raisins for garnish


  1. In a skillet over medium heat, add olive oil and sauté onion, sausage, pepper, and sweet potatoes for 5 minutes.
  2. Add cumin, curry powder, and red pepper. Stir for 1 minute to toast seasonings.
  3. Stir in leftover red beans and coconut milk. Reduce heat to low. Simmer for 10-15 minutes.
    For the rice cakes: In a bowl, whisk together egg, rice, cashews, and garam masala. Let mixture sit for 5 minutes.
  1. Drop by 1/4 cups onto a greased griddle, gently flatten with spatula. Cook 3-4 minutes on each side until brown.
  2. Scoop red bean curry over rice cakes. Sprinkle with coconut flakes and/or raisins, if desired.
  3. Want a boost of flavor? Drizzle with a spicy mayo sauce.

Put your TO COOK IS TO CREATE Thinking Cap On: No long grain, Jasmine, or Basmati rice? You can really up the flavor by using coconut or saffron rice! No red beans? No problem, simply substitute black beans. Like tomatoes in a curry? Add chopped tomatoes, salsa, or even some bottled chili sauce. No curry powder? Add chili powder and paprika. Think about what else you enjoy in a curry and try it. Bananas? Spinach? Eggplant? Peas? Pumpkin? You might be pleasantly surprised at the results. Not in the mood for rice? Omit cooking sweet potatoes from the recipe and serve curry in a baked sweet potato topped with roasted cashews and coconut. No meat in your leftover red beans? Omit the sausage and add another sweet potato for a vegetarian dish. Need an appetizer? Make smaller cashew cakes.

FOOD FUN: Having the opportunity to be a part of the “Let’s Dish” feature was definitely my food fun. You can tell by my relaxed smile in all the pictures. It was fun to chat about food to a fellow foodie while cooking and, yes, I did send him home with leftovers. Who is your favorite person to chat with while cooking? When is the last time you got together for a night of cooking and conversation? Get in the kitchen and create a new recipe or recreate an old favorite. Like the great Julia Child said, “Learn how to cook, Try new recipes, Learn from your mistakes, Be fearless and above all have fun.”

Coconut Curry Red Beans over Cashew Rice Cakes
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One thought on “Coconut Curry Red Beans over Cashew Rice Cakes

  • April 23, 2018 at 1:49 pm

    What a great idea for leftover beans……Coconut Curry Red Beans certainly got my attention.
    Truly a delicious combination. Just by chance, I had some leftover red beans when I read this recipe and was so happy to try it. Absolutely mouthwatering delicious! It may sound strange to our ears, but what until you taste it yourself. A WINNER!!!!


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